From the, "Houston Junior League Cookbook," published in cooperation with your Daily InBox newsletter.


  • 4 pounds chicken breasts and thighs (or 2 medium broilers, cut up)
  • 1/4 cup flour
  • Salt, pepper and paprika
  • 8 tablespoons butter
  • 1/2 pound fresh mushrooms, sliced
  • 3 green onions, sliced
  • 1/4 teaspoon thyme
  • 1/4 teaspoon tarragon
  • 1 bay leaf, crushed
  • 1 tablespoon minced parsley
  • 1 large clove garlic, crushed
  • 1-1/2 cups dry red wine
  • 1/4 cup chicken broth or stock
  • 2 slices bacon, fried crisp and crumbled
  • 1 cup pearl onions, peeled
  • Minced parsley


Dredge chicken in seasoned flour and brown in 6 tablespoons of the butter.  After all chicken is browned, remove and add remaining 2 tablespoons butter to pan.  Saute mushrooms and green onions.  Add thyme, tarragon, bay leaf, parsley, garlic, wine and chicken broth; simmer 5 minutes.  Place chicken in large shallow baking dish (preferably one from which chicken may be served).  Spoon wine mixture over chicken.  Cover tightly with foil and bake at 325 degrees for 1 hour.  Add crumbled bacon and pearl onions.  Cover again and bake 1 additional hour.  Sprinkle minced parsley over chicken before serving.  Serve with fluffy brown-and-white rice.  Sauce from chicken is good over rice.

SERVES: 6 - 8

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